*Over 38,000 searchable recipes available*

HOME • About us • Contact us • Visit AllQue.com
Saturday, June 23, 2018 9:46 PM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Pasta » 1-Pot: Pastitsio Goes Light
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  1-Pot: Pastitsio Goes Light
  Category: Pasta
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 356
Ingredients:
1 tsp Vegetable oil
2 Garlic cloves, minced
1 Onion, chopped
2 Carrots, finely diced
1 Zucchini, finely chopped
3/4 lb Lean ground beef
1 1/2 tsp Dried basil
1 tsp Dried oregano
1 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Pepper
1/2 tsp Dried thyme
2 tbsp Tomato paste
19 oz Canned tomatoes
1/4 cup Fresh parsley, chopped

MMMMMPASTA CUSTARD LAYERS

3 tbsp Butter
1/4 cup All-purpose flour
3 cup Milk
1 Egg
1 cup 2% cottage cheese
1 cup Mozzarella, part-skin,
Shredded
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Nutmeg
3 cup Pasta shells
1/4 cup Parmesan, freshly grated
Instructions:
This is the Greek variation of lasagna.

In large nonstick skillet, heat oil over medium heat; cook garlic,
onion, carrots and zucchini, stirring, for about 5 minutes or until
softened. Add beef, basil, oregano, cinnamon, salt, pepper and thyme;
cook, stirring to break up beef, for about 3 minutes or until meat is
no longer pink. Pour in tomato paste and tomatoes, mashing tomatoes
with fork; bring to boil. Reduce heat; simmer for about 20 minutes or
until almost all liquid is evaporated and sauce is thickened. Stir in
parsley; set aside.

Pasta Custard Layers: In heavy saucepan, melt butter over medium
heat; stir in flour. Cook, stirring constantly, for 2 minutes.
gradually whisk in milk; bring to boil. Reduce heat to medium-low or
until thickened. In large bowl, whisk eggs; whisk in about 1/2 cup of
the hot milk sauce. Return mixture to saucepan; cook, stirring, for 2
minutes. Remove from heat; blend in cottage cheese, mozzarella, salt,
pepper and nutmeg.

Meanwhile, in large pot of boiling salted water, cook pasta for about
8 minutes or until almost tender. Drain; return to pot. Add cheese
sauce; toss well.

Spread half of the pasta mixture in greased 13x9-inch baking dish;
spread meat mixture over top. Spread remaining pasta mixture evenly
over meat. Sprinkle with Parmesan.

[Can be prepared to this point, covered and refrigerated for up to 1
day. Let stand at room temperature for 30 minutes before baking.]

Bake in 375F 190C oven for 1 hour or until heated through and top is
lightly browned. Let stand for 10 minutes.

Serve with a light green salad tossed with a sun-dried tomato
vinaigrette.

6 servings for $13.26CDN [Nov 95]

Per Serving: about 495 calories, 29 g protein, 19 g fat, 52 g
carbohydrate, high source fibre, good source iron, excellent source
calcium

Source: Canadian Living magazine, Nov 95 Presented in article "Hearty
& Healthy: Casseroles See The Light" Recipe by Canadian Living Test
Kitchen

[-=PAM=-] PA_Meadows@msn.com
Rate this recipe:  
Featured Recipe
» Galliano Bbq Sauces
Category: Sauces
Hits: 163
Rating:rating: (4)(4)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
Powered By savvybearcat.com